Celery & Olive Chop
Yield: 3 1/2 cups
- 2 1/2cups chopped celery, including leaves
- 1/2cup chopped red onion
- 1/3cup chopped pitted green olives
- 1/4cup EVOO
- 1 tablespoon red wine vinegar
- 1 teaspoon chopped fresh oregano
- 1/2teaspoon dijon mustard
- Combine all ingredients; season. Let sit 1 hour at room temperature. Mix into tuna salad or toss with pasta.